Friday, August 28, 2015

Mexican Chicken Soup

1 tablespoon oil
1 small onion, chopped
1 jalapeno pepper, diced
2 garlic cloves, minced
2 teaspoons ground cumin
5 cups lower-sodium chicken broth
1 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch strips (or ground chicken)*
2 cups mild refrigerated fresh salsa
Salt and ground black pepper

Heat oil in a large saucepan over medium heat. Add onion and jalapeno; cook, stirring often, until vegetables are tender, 5 minutes. Stir in garlic and cumin; cook 30 seconds more.

Add broth, increase heat to high, and bring to a rapid simmer. Add chicken and cook until no longer pink, about 3 minutes. Stir in salsa, bring back to simmer, season with salt and pepper to taste.

Makes 4 servings (2 1/4 cups each)

*If you prefer shrimp, just add 1 1/2 pounds of shrimp when you add the salsa and simmer for 1 minute.